The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1887-09-24
CHEESE MANUFACTURE.
Points for Those DESTROYS OF Producing
Gonh rticJa-

Points for Those DESTROYS OF Producing q
Good Article.
When gas forms inside of a lump of
dough faster than it can escape. the
lump swells and becomes porous, or in
common parlanee, crises and becomes
light" Not being able to find its way
out readily, the gas pushes the particles
of dough apart and makes little reser-
voirs in which it is stored till it can
percolate through the walls of dough
and escape, as it will in time. Gas is
all the time forming in Jumps of curd
(and in milk and in green cheese as it
is in dough, and when it forms faster
than it can escape. the Jumps of curd
swell and become porous. the same as
dough does. When they swell so much
as to become specifically lighter than
the whey in which they are immersed,
they rise to the surface and we have a
FLOATING curd." Ordinarily the gas
generating in curd which has n uni
form consistency, escapes as fast as it
is formed and rises through the whey in
such minute divisions as not to make
perceptible bubble, and it passes off
unnotced. If by any means we should
harden the outside of the humps of curd
when the gas is forming rapidly, so
that it could not escape as fast as it is
formed Gas we can do by rapid heating
OF by souring), the Jumps will swell
and float, whatever may be the condi-
ton of the milk the curd may have
been made of.
Gas forms more rapidly in curds
made from tainted milk than when
made from milk in more normal con-
dition. and hence curds made from such
milk float easily and are the ones which
most commonly do so, as it requires but
very little case hardening of tbs Jumps
| of curd to so check the escape of gas as
| to make it accumulate in them till they
will swell and float. But by sufficient
hardening, the curd from any
| quality of milk can be made to float.
1t does not follow, as many cheese
makers suppose, that strong smelling
and gaseous milk, which makes curde
| that float easily, can not be converted
into good cheese. All we have to do to
secure a good cheese is to give the gas
chance to form and escape, till the
cause of its excessive production Ga
small quantity Of volatile Oily is ex-
hausted. In converting such milk into
cheese, the first step should be to air it
we'll and to ripen it close to the point
of souring before applying rennet No
more cooling should be employed than
necessary to prevent souring before the
rennet is to be added. The higher the
temperature at which it can be kept
and the longer it can stand before
curding, the more will the milk be puri
fed by the development and escape O.
gas.
The curding requires nothing specia
except that the rennet may be trif1'
less than for average milk. The euro
should be cut rather fine, so that tn,
Jumps will warm through evenly ant
the gas and whey easily escape. Coarse
curds should be avoided. The whey
and curd should be heated so slowly a.
to prevent case hardening-not faste
than a degree in four minutes. Tn,
curd may be kept in the whey ant
stirred enough to keep it from mating
together, as long as the whey remains
sweet. Since contact with sour whe,
will harden the outside of the Jumps o
curd and retard the escape of gas
leaving the curd from gaseous milk il
the whey till the latter becomes sou
will bring the curd to the surface in
hurry and make changes from the eli
fects of which it will never recover. ]
is, therefore. an essential point tina
the eurd should be got out of the whe,
before the latter is perceptibly acid
When thus separated from the whe,
the curd will not be in its best condi
ton for pressing. 1t needs more airin
and ripening to secure good flavor an
quality and solid texture.
In its treatment, after it is out of tn
whey, it should be kept warm--fror
ninety to ninety-five degrees, or as nea
such warmth as possibe-and so cor
tinucd until il viii open an inch q
|
and the excessive gas have d;sappeare,
| whatever time this may require. Ate
drawing the whey, two courses are ope
for continuing the ripening of the curt
One is to stir the curd so thoroughly {
TO prevent it from sticking together tt
whole period of ripening.
The other, to let it pack in the vat, {
sink and treat it as in the Chcddar pr,
cess, grinding the curd when gas hol,
begin to form in it, and then cortinuin
the airing till it is ready for the pre-
as above indicated. The latter couri
is generally preferred.
Noinjnry from excessive souring nee
be feared by the long ripcning indicates
There is not milk sugar enough in Il
curd, If all converted into acid. to injul
the resulting cheese. The injury dol
! 10 curd BY acid is while i'm ,lerse |
q N 4 ~